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Evaluation of antioxidant activity in vitro of donuts enriched with berry powder

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dc.contributor.author POPOVICI, Violina
dc.contributor.author STURZA, Rodica
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.date.accessioned 2022-11-09T12:14:55Z
dc.date.available 2022-11-09T12:14:55Z
dc.date.issued 2022
dc.identifier.citation POPOVICI, Violina, STURZA, Rodica, GHENDOV-MOSANU, Aliona. Evaluation of antioxidant activity in vitro of donuts enriched with berry powder. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 21. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21629
dc.description.abstract Nowadays fast food and products that require a short preparation time are more preferred. So the use of products with high nutritional value is becoming more and more important [1]. Thus, it was proposed to replace wheat flour with berry powder of sea buckthorn, hawthorn and rosehip in a ratio of 5 and 10%. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject functional food en_US
dc.subject rosehip powder en_US
dc.subject hawthorn en_US
dc.subject sea buckthorn powder en_US
dc.title Evaluation of antioxidant activity in vitro of donuts enriched with berry powder en_US
dc.type Article en_US


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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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